Sweet potato season is upon us. Good thing I'm sweet potato crazed and find a way to put it into just about everything. These tasty waffles get a little nutritional boost from my vitamin & mineral packed sweet potato friend.
These waffles are sturdy. They stay together & don't fall apart, but to do that I had to leave all the whole wheat flour in them. Subbing a less inflammatory coconut flour just made them crumbly. They all fell apart before I even got them to my plate (which wasn't the worst thing in the world, but I wanted these waffles to be able to serve as the bread for a sandwich). Thus, they aren't quite Get Real Approved for everyday eating, but they sure are tasty as a once in a while treat and have a much better nutrient profile than most commercial sandwich breads.
Ew, too much talk. Let's get to eating.
Sweet Potato Waffles
MAKES 8-10 MEDIUM SIZED WAFFLES
ADAPTED FROM JOY THE BAKER
- 2 small sweet potatoes
- 1 1/2 cups whole wheat flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 2 T packed brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 5 T unsalted kerrygold butter, melted
- 2 T maple syrup
- 1 1/4 cup buttermilk (or make butter milk with just under 1 1/4 cup milk and 1 tablespoon fresh lemon juice)
To roast your potatoes, preheat the oven to 375 degrees F. Place your sweet potatoes on a baking dish and rub with olive oil. Roast until you can insert a fork into the potatoes with no resistance. This could take anywhere from 45 to 60 minutes depending on the size of your sweet potatoes. Allow your potatoes to cool, remove the skin and mash in a medium bowl with a fork. This step can also be done in advance.
In a medium bowl whisk together flour, baking powder, baking soda, salt, and spices. Set aside.
In another medium bowl or a standing mixer, beat together the brown sugar and eggs until well combined. Add in the vanilla. Whisk in the melted butter, syrup, and buttermilk.
Add in the sweet potatoes and all the dry ingredients, mix until combined. Allow this mix to rest as you heat up your waffle iron.
Spray your waffle iron and pour in 1/4-1/3 cup batter for each waffle for a medium sized waffle and cook according to waffle iron instructions. Serve however your heart desires. Mine served as the bread for a delectable sandwich. These also freeze well!